4 filets of mignon (250g each)
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1/4 cup Madeira wine
3/4 cup beef broth
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
2 tablespoons finely chopped fresh parsley
4 filets of mignon (250g each)
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1/4 cup Madeira wine
3/4 cup beef broth
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
2 tablespoons finely chopped fresh parsley
Season the filets on both sides with the spicy salt and pepper mixture
Heat the olive oil in a skillet, add the filets, and cook for 5 minutes per side over high heat
If desired, let the filets cook a bit longer to achieve the desired level of doneness
Remove the filets from the skillet, place them on a warm plate, and keep them warm
Discard any excess fat from the skillet
Add the shallots and Madeira wine to the skillet and cook for 30 seconds over high heat
Add the beef broth and bring it to a boil, scraping up any browned bits from the bottom of the skillet
Season with salt and black pepper to taste
Cook until the sauce has reduced by half
In a small bowl, mix together 2 tablespoons of butter or margarine and 1 tablespoon of all-purpose flour
Add the mixture to the sauce in the skillet and cook for an additional few seconds, stirring constantly
Remove from heat and stir in any remaining butter until melted
Serve the filets immediately, garnished with chopped fresh parsley
Serve 4 portions.
